Make the perfect pizza crust ever with sourdough – it’s soft but chewy, and tastes amazing. It’s the best pizza I’ve had. When it comes to sourdough, bread comes to mind. But, a sourdough starter makes much more than just bread. Like amazing pizza dough. In fact, one of my favorite things to make is sourdough pizza crust with my sourdough starter.Jump to Recipe
Sourdough is made from two things: four and water. Given time and a little warmth, those two ingredients ferment and become a sourdough starter.
A sourdough starter is a living organism, but it needs very little attention. It adapts to meet your needs.
If you are a frequent baker, just a little flour and water every day keep it at the ready on your counter. If you bake occasionally, it stays dormant in your fridge with a feeding every week or two.
Baking sourdough bread weekly might be bit much for your household. So finding new ideas to use your sourdough starter keeps things fresh and fun.
And, once you try this sourdough pizza, weekly pizza nights are likely to become a new family tradition.
Sourdough Starter Discard
Feeding the sourdough starter produces a discard. That is the part used for baking.
The technical term for the discard is “levain.” But, it’s usually just called a sourdough discard.
Feed your starter about 12 hours before making sourdough pizza. You’ll need a cup of stirred down starter. So, unless your starter is over a cup (200 grams) feed it without discarding.
There are two kinds of sourdough pizza recipes:
- A sourdough hybrid that uses a mixture of active-dry yeast (the kind you buy from the grocery store) and sourdough starter.
- And those that use the natural yeast that comes from a sourdough starter.
This recipe uses only the natural yeast from sourdough starter. This makes it a true sourdough pizza crust.
Making sourdough pizza crust takes just a few ingredients: flour, olive oil, and salt. Mix them with an active, bubbly sourdough starter and warm water and you have the makings of sourdough pizza crust.
This recipe uses an overnight rise, so start things the day prior. Or longer. Since the sourdough pizza dough keeps up to a week in the fridge.
If you’re looking for a pizza dough with a shorter rise time, I have the Best Ever Pizza Dough recipe for you.
How to Make Sourdough Pizza
First Mix the Dough
Ease the dough out of the bowl and finish mixing by hand, then knead the dough for 3 minutes. It should feel smooth and tacky, but not sticky.
Place the dough back in the mixing bowl, cover with plastic wrap, and let rise at room temperature overnight.
In the morning, the dough should be doubled in size. Punch the dough down and flip it in the bowl. Refrigerate the dough until 1 hour before making your pizzas.
Then Prepare Your Pizza
Remove your dough from the refrigerator. Flour the counter, then divide into 2 for large pizzas, or 4-6 individual pizzas. Let dough rest at room temperature for one hour.
Pro Tip: A pizza stone isn’t essential for baking pizza, but I find that it promotes a better rise during baking. And, a pizza stone (or cast iron griddle) gives the sourdough pizza a crispier exterior.
Shape your pizzas by hand, flattening with your palm, then press with your fingers to stretch the dough, leaving a 1″ thick crust at the edge. Large pizzas are 14″, and individual pizzas 10″ – 12″.
Add your favorite toppings and bake.
Sourdough Pizza Crust Recipe
Sourdough makes an amazing pizza crust – it's soft but chewy, and tastes like the best pizza you've ever had. You'll need an active starter for this pizza dough recipe and an overnight rise. The dough will keep up to a week in your fridge, but you can safely half the recipe if you have a small family.
- 6 cups (750g) All-Purpose flour
- 1 cup (250g) Sourdough starter, feed about 12 hours prior
- 1/4 cup (60g) Olive oil
- 1 ½ Tbsp (15g) Salt
- 1 Tbsp (10g) Granulated sugar
- 1 1/2 cups (365g) Filtered water, 95º to 100º
Add the ingredients to a large bowl. Mix with a strong spoon or dough whisk. The dough will look rough and shaggy and feel soft and sticky. Turn the dough onto a lightly floured countertop.
Knead the dough for about 3 minutes, until the dough is smooth and tacky but not sticky. Return the dough to the bowl, cover with plastic wrap, and let rise overnight at room temperature.
In the morning, your dough should be doubled in size. Punch the dough down and flip it in the bowl. Refrigerate the dough until 1 hour before making your pizzas.
Remove your dough from the refrigerator. Flour the counter, then divide into 2 for large pizzas, or 4-6 individual pizzas. Let dough rest at room temperature for one hour. Prepare your toppings and preheat your oven to 475º.
Shape your pizzas by hand, flattening with your palm, then press with your fingers to stretch the dough, leaving a 1" thick crust at the edge. Large pizzas 14", and individual pizzas 10" – 12". Add toppings.
I prefer to bake pizzas on a pizza stone or cast iron. If you don't have a pizza stone, you can flip over a cast iron skillet or use a cast iron griddle. Add it to the oven before preheating.
Bake small pizzas for 10-12 minutes, large for 15-20 minutes.
Once you see how easy and amazingly delicious this pizza is, pizza night will become a regular thing.
And don’t forget to involve the kids. Even little ones can prepare their own pizzas!
Have a beautiful day, and make something special!
You’ll love these recipe, too!
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